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Topic: FLIRTING WITH FIRE ! (Read 121036 times)

Thanks Norma,Dan,Larry But there is no way I am giving up my day job. there are a few days I enjoy that too! ( fewer) and it allows me to push on with this fun endeavor.ACbova.I was totally set up in 1 hr. on Saturday. The oven itself once unhooked takes maybe 10 minutes at most including putting on the chimney and cranking it up. I am 6"2" and value my back so yes it is helpful to be able to raise it up to proper cooking height its very simple. Thanks!John

This is one of the best set ups I've seen. The fact that you can get the oven close to the action, only adds to the success of the event. I've seen trucks, including converted fire trucks, but they not may fit everywhere. Very well thought out and I wish you the best. In the end it's about pizza, and I suspect your customer's are very happy in that regard. Good luck.

Thanks again everyone. All it takes is a "dollar and a dream" or is that a "Plan and a Peel? " I really liked the Big Green truck and thats kind of what pushed me into this. I also saw the fire truck post here from conn. and saw several fire trucks on Ebay that I almost purchased. But the final investment could not be justified part time. Its not just the oven expense but you also need so many gizmo's and gadgets from cooling trays, to proofing containers, table clothes, prep tables ... IN the end this is the way to go to start out and if anybody is interested in purchasing such an oven please run it past me! I do love the fact that I can be in or close to the action. I am working on a trailer dolly with ball for the front where 3-4 people can push the oven into location with out the pick up truck provided the area is reasonably level. My plan is to see how it goes and maybe keep this unit for exactly these type of events and get a larger 48" oven on a 2 axle trailer side mounted for production gigs and festivals if it really takes off, and I really loose my mind.As far as the Pizza Yes no starters, poolish or biga here or even fancy effective hydration here just a 20 min autolyse yes for sure ! and Just simple good ingredients oh a nice mixer helps! I have only heard A lot of "oh my gods" and some very very positive feedback, thats actually another reason I jumped in, so yes I assume the customers are quite happy at least everyone has paid so far + ! so it cant be all that bad. And Craig thank you also! You are not the only on with an oven in your garage thats where I keep it most of time. but the thought of getting your beautiful grand piece on a trailer haunts me ! so I will stick with my baby grand. I should run some 8 " flex pipe through roof so I can like back under clip in and bake even in the rain ! just a thought but it is a thought now darn U John

Thank bill and Parelli having a great time next 24th party then 28th 60 people adults. Yes pies coming out ok but still working out the nuances of the mobile ovenWhat heat? I grew up laying 300 degree asphalt in this weather now that was hot and you can't eat it!John

Barefoot Pizza on THE BEACH!! So it keeps getting better. Thursday night Party was for my Platform /Tennis club at the lake I was approached by the events coordinator at the club we advertised and it sold out with a waiting list! very cool. My biggest party to date 60 people ! Most people were in awe at the oven and the 90second bake. Lots of people very interested Shared a little speach on the Neapolitan style and what makes it neapolitan. I made 68 pies in around 2 hrs time. I had 1 friend who helped me with the oven and I stretched and dressed the pies. It was a great Party! other plus was Boston brewing company was there with a sampling of the Samuel Adams line so that kept a few at large for a few minutes anyway. and helped get a few more shoes off. The Oven was in a zone, about 850 hearth and 900 walls. Cranking out some perfect pies! as he was pulling out I was slipping the next right under. good rythmn. Did not even move pr rake the coals just kept the flame licking the dome an few passes with the brush now and again Lots of work and prep but worth it all! I uped the hydration just .5% to 62.5% and gave 75% of the flour a mix and rest for 25 min. (Effective or no?) I did not get to take any pics of pizza but others did and I will post when they get them to me Really Nice some of my best. Thanks again to Frank at Vesta Pizzeria for use of his Killer Diving arm mixer this was a 26 lbs of flour batch made 78 balls and fed the crowd til they surrendered! John

Thanks all, Gene, This is upscale catering, do you thing I could do the Marriot?Yes taking off for only word (taste) of mouth. No advertising, no web, and plenty to keep me going As far as fun yes the actual cooking and party time are allways tons of fun.Its the chop ,shop, dough, ball dough, clean, load , unload, clean again .... that I am now realizing I could use some assistance with. Must say my pizza muscles (wrists, forearms) are a bit sore after balling 80 and making 68. good workout. When you give a price to someone its hard for them to get a handle on the other 10+ hours of behind the scenes work that goes into the Event. For now I would not change a thing, with the exception of someone to help with the odds and ends. This is still a passion for me and still fun, I love educating the public on real Neapolitan Pizza, and oh and still just a side gig. My goal is to keep it right here for the time being and not sacrifice the product in any way. The comments I get each time are really really great and keep the dream alive.John

For Robyn and Scott Here is a quick Video of the slick use of the GI metal perforated peel (you both got from some nice guy on this forum) from and party I did. It was taken on camera phone so its not the best but see the peel. Just slip under with minimum flour and zip into the oven, which part are you struggling with? lots of vids on the GI site as well from the real pros. Keep practicing. This is now my favorite tool and this is the 62% dough

ps I have 3 or 4 of those authentic oil cans from Italy just off the boat I am will to sell, brandy new in the bag for who ever emails 1stjohn

Show-Off. My pizza took me about 8 tries to get it on the peel, I stopped and added extra bench flour, finally I got it half on and supported the peel handle with my knee so I could use both hands to drag it the rest of the way on, then had to re-stretch it into a circle. Unloading was worse

I'm sure it's just practice and getting the feel for it. I've watched other videos, but nothing replaces doing it a bazillion times and that's what I need to do. Once it's IN the oven I felt pretty good, until I burned it 'cause I couldn't see in there... Give me a few weeks and I'm sure I'll be much better. It will also be easier once we get the room arranged better - right now I'm making the pizza on the kitchen counter, then carrying it on the peel (with the 5' handle) into the dining room dodging the dining table and the other furniture than has been dragged away from the wall... We need to improve on that, soon. Thanks for the video, John!

Robyn Thanks but not showing off really. I am seriously trying to help you out here, and was wandering what part you were stuggling with. With my Outside oven I assemble the pizza on the marble slab and do the slide onto the perf peel. Be agressive go for it! Quick deliberate motions its only dough. Try it with no toppings or sauce, just the skin to get the feel for the friction, then work up to Margherita then the crazy toppings. Load it on dump it back on counter and load it again. Practice yes. Hey Calzones are great leftovers too! Make an extra 3 and practice the slip under. it does impress the guest too when they say "so how you gonna get that thing in there?" whala wont take a bazillion either but 100 or so and you will have it promise! dont forget the small stick on the fire before you launch Lights it up nice.

TMan thanks for the links I have seen the 1st at Harbor frieght I like the 2nd but like you say $$BIG$$ and say tongue weight Max 352 lbs I think I have more than that 1st one states 600 lbs max but tires seem small I found another at Ellkay producs That is 1000 lbs with 16" wheels gotta get Jet Deck to modify for me ! John

M. Not sure where you are seeing the imprinted circle? table? peel? I weigh the dough balls 255-260G and shape them to desired thickness and size, although I have seen wooden peels with a circle one it at some pizzerias who use it for size, but I don't have a circle anywhere . Oh- I can look away but don't have the eyes closed thing down yet. Maybe someday after that Bazzilionth one.Thanks for lookingjohn

John, just kidding about the show-off!! I was just teasing you. You make it look so easy. I have 13 dough balls in containers lined up on my counter right now, 4 different dough formulas, and a few friends on their way over for the first official pizza cooking. So I'll get some practice today. My prep counter is SS, should be good once I figure the movement out. Another thing that will help is that I am having Dan cut down the length of the perforated launch peel handle as it is way too long for me to use effectively indoors, and I don't need that length in the 38" oven. It'll end up about the same length as the brush handle, and I will be much happier.

I have lost what's left of my mind...I thought it was photo img-20110728 but after looking at it again it looks like it is a Silpat non-sticking folding mat or some other brand..Sorry about that..Keep the dough coming!

M. Not sure where you are seeing the imprinted circle? table? peel? I weigh the dough balls 255-260G and shape them to desired thickness and size, although I have seen wooden peels with a circle one it at some pizzerias who use it for size, but I don't have a circle anywhere . Oh- I can look away but don't have the eyes closed thing down yet. Maybe someday after that Bazzilionth one.Thanks for lookingjohn

No problem yes thats a King Aurthur mat I use when weighing ( 260G)and balling. I thought you were looking at the pics of the prep table?. Not a bad Idea though, just scribe it into prep table so the trainees know exactly what size the pie should be. Oh while I am here a few more pics from the Beach Party this my my biggest yet and most fun!Its amazing how happy you can look working when you are doing something you love!thats asparagus and mushroom John